A 97-year-old man is found floating in the frigid waters of Mutiny Bay, thought to have drifted there from Mukilteo, a suspected suicide, and someone suggests there should be an autopsy? At 97, death in very cold water is not such a bad way to go compared to a prolonged, possibly agonizing decline in a nursing home.
But, there is death by choice, and sometimes there is death by neglect.
Twenty-nine years ago, when husband John first brought me to Whidbey Island, we were doing the island two-step, living half the week in Langley, the other half in Seattle. We would leave Seattle, drive the dark and then relatively undeveloped Mukilteo Speedway to the ferry landing, and eventually end up in Langley. John’s cabin at the end of Park Avenue was cold and clammy, so he’d fire up the ancient oil stove and then we’d leave and walk down to the Dog House to have a brew or two while we waited for the cabin to warm up.
Lordy, but the Dog House was something else, back then. I think it was best described as a “dive.” A long bar and some pool tables in the front half; booths covered in dark red Naugahyde, a small dance floor, an old upright piano against the dividing wall and not much else in the back.
Many nights, if we were lucky, someone would be pounding those ivories with tunes we recognized. And, oh yes, there was a very large metal box hanging from the ceiling, called the “Smoke Eater.” Yes, the Dog House was often smoky, back then, but the machine would start to make subdued humming noises and the air would clear, or at least we believed it did. We really didn’t care that much; we were having a good time.
In the “kitchen,” although I hesitate to call it that, there was a large, fearsome device filled with hot fat into which various food items would be lowered, cooked and offered up for consumption. At that time, the Dog House chili was widely reputed to be the best on the South End and, in my memory banks, it was delicious. The ambience was warm, welcoming, friendly, lively, and we almost always saw people we knew in those booths or at the pool tables. And, we usually stayed longer than the time it took to warm the cabin.
On weekends, the place was frequently packed and rocking. Live music, lots of dancing on the small dance floor, and both front and back filled mostly with locals and perhaps a small smattering of tourists in the summer, attracted by the very apparent liveliness and popularity of the place. One of our favorite weekend activities was a movie at the Langley Theatre, followed by some quality time in the Dog House.
Death by choice, at the end of a long and hopefully mostly good life, or death by attrition and neglect, at the end of a long, diminishing decline. Sad endings, in either case.
Farewell, dear old Dog House; we knew thee well.
RECIPES
I’ve come close to replicating the Dog House chili of yore, but it never tastes exactly the same, I think because the decor and ambience are missing. Anyway, for chili-heads, here are yet more chili recipes, including one unusual white chili.
ALMOST THE DOG HOUSE CHILI
1 lb. ground beef
1 onion, chopped
2-5 garlic cloves, minced (I use max)
1 can beef broth
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
1 can (15 oz.) hot chili beans
1 can (15 oz.) black beans, rinsed and drained
1 can (15 oz.) dark red kidney beans
2 T. sugar (these days
I use a scant teaspoon of Blue Agave Sweetener, which you can find at the Star Store)
1 T. butter
1 t. chili powder (more, if you want to kick it up)
¼ t. dried oregano
½ t. ground cumin
¼ t. crushed red pepper flakes
Dash of cayenne pepper
In a large saucepan, cook the beef, onion and garlic over med. heat until the meat is no longer pink. Drain off excess fat. Stir in the broth, tomato sauce and tomato paste until blended. Add all remaining ingredients, bring chili to a boil, reduce heat, cover and simmer for at least 30 min. Serve, garnished with shredded cheese and/or a dollop of sour cream and some chopped parsley. Serves 6. This is very tasty on a chilly winter night, with some freshly made cornbread.
Note: Adjust chili powder, cumin and pepper flakes to your own level of heat; this is relatively mild.
VEGETARIAN CHILI
4 med. size zucchini, chopped
2 onions, chopped
1 green pepper, chopped
1 red pepper, chopped
4 (or more) cloves garlic, minced
¼ cup olive oil or canola
2 cans (28 oz.) Italian style stewed tomatoes, broken up
1 can (15 oz.) tomato sauce
1 can (15 oz.) pinto beans, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
¼ cup each, minced fresh cilantro and parsley
2 T. chili powder (or to taste)
1 T. sugar (or use ½ t. Blue Agave Sweetener, or to taste).
1 t. salt
1 t. ground cumin
In a Dutch oven, sauté zucchini, onion, peppers and garlic in oil until tender. Stir in the tomatoes, tomato sauce, beans, jalapeno and add remaining ingredients. Bring to a boil over med. heat; reduce heat, cover and simmer for at least 30 min., stirring occasionally. Serve in warmed bowls, garnished with a bit of minced fresh cilantro. Serves 12 or more.
We seldom think of chili as white, but this one is, and it’s often a hit with people who say they’re not fond of chili. An unusual, delicious, wintertime bowl of comfort food.
WHITE CHILI
1 lb. boneless skinless chicken breasts, cut into ½-inch cubes
1 onion, chopped
1½ t. garlic powder
1 T. vegetable oil
2 cans (15 oz. each) great northern beans, rinsed and drained
1 can (14 oz.) chicken broth
2 cans (4 oz. each) chopped green chilies
1 t. salt (or to taste)
1 t. ground cumin
1 t. dried oregano
½ t. pepper
¼ to ½ t. cayenne pepper (depending upon your “heat” preference)
1 cup sour cream
½ cup whipping cream (I didn’t claim this chili was “lite”)
In a large saucepan, saute the chicken, onion and garlic powder in oil until the chicken is no longer pink. Add beans, broth, chilies and all spices and seasonings. Bring to a boil, reduce heat and simmer, uncovered, for 30 min. Remove from heat, stir in sour cream and cream. Serve immediately in warmed bowls. Excellent with fresh fruit salad and crunchy bread. Serves 6-7.
